Transylvanian celeriac soup with sour cream
(0)
45 min
Sezamo
O ciorbă tradițională din Ardeal, deosebit de aromată și reconfortantă. Rădăcina de țelină și zarzavaturile dulci sunt fierte la foc domol, apoi îmbogățite cu o dresătură catifelată de smântână fermentată și gălbenușuri proaspete, desăvârșită cu suc de lămâie și pătrunjel verde.
Ingredients
Preparation method
Preparing the vegetables
Peel the celeriac, carrots, and parsnip, then cut them into small, even cubes (about 1 cm). Peel and finely chop the onion, and finely dice the bell pepper.
Simmering the soup
In a large 3-4 litre pot, heat the 30 ml of sunflower oil over medium heat. Add the chopped onion and a pinch of salt, sautéing for 2-3 minutes until translucent.
Add the diced carrots, parsnip, bell pepper, and celeriac. Sauté the vegetables together for 4-5 minutes, stirring occasionally, to release their sweet, fragrant flavours.
Chef's tip
For a perfectly smooth liaison, make sure the sour cream is at room temperature before mixing it with the egg yolks, and temper it with at least 2-3 ladles of hot broth from the pot.
Serve warm alongside fresh or pickled hot pepper and a generous slice of rustic sourdough bread.
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